Daily Bread Dough made into Pizza

 

Yesterday afternoon I took my 'plan' for dinner and tossed it out, and decided to make pizza.  Much easier and faster since I have my 'daily bread' dough in the bucket in the refrigerator every day.

Using the bucket dough (already posted about so many times regular readers are tired of it, I'm sure) I floured my hands, grabbed about a third of the dough and plopped it onto some parchment paper I had sprinkled with a bit of corn meal.

I used my fingers and hands to press it out to a round.  

Precook:  Preheat the oven to about 425 or 450 with a pizza stone in it, and then slid the parchment onto the stone to precook the pizza round for about 7-8 minutes.  Remove and let set (or you could freeze them at this point if you wished to save them for a later meal).   I did two pizza crusts this way and let them hang out on the counter, and turned off the oven until I was ready to come back and make them for dinner.

I made both into simple pepperoni pizza using homemade sauce from pantry tomato products and spice, pepperoni I have in the freezer (will switch to vegetarian pepperoni bites from long term storage when I need to), shredded mozzarella I still have a couple food sealed bags in the deep freezer but will use #10 canned freeze dried mozzarella reconstituted when I need to, and some parmesan - the green can version you can buy at the store, which I have a couple of in the 2-3 year food storage pantry.

Delicious and easy.  Thank you God for our daily bread.... or err, um, pizza dough!   

Food Storage: Pizza Night (pepperoni, chicken alfredo and jalapeno popper pizzas) and a quick 'shopping' trip to my pantry

Flour, black olives, alfredo sauce and green olives.
Pizza night!

 
I used my 'daily bread' that I have talked about a hundred times (but mention again because I always have new readers here for the first time that might not know) that is in a bucket in the refrigerator that I pull out to make whatever I need that day - be it bread, rolls, buns, garlic bread, pizza, etc. 

I don't have any fresh/frozen spinach in the freezer any longer so it was time to break into the #10 can in long term storage.  They are... fine.  It's just like using parsley, as it's the same size.   The chicken was a mixture from the freezer of pre-cooked chicken mixed with some of the long term storage reconstituted vegetarian fake chicken I used a couple weeks ago and cooked a bunch of, then food sealed and froze for future meals... like this.  This pizza was the last of the fresh mozzarella from the deep freezer as well. I'll look to see if I have any smaller food sealed bags, but if not, I'll have to go to the long term storage to get freeze dried mozzarella out.

Here is me making a Chicken Alfredo Pizza.

A pepperoni and green olive pizza - still have some pepperoni in the deep freezer, and the sauce is homemade from storage items (posted recipe last week) and have food sealed bags in the deep freezer.  The Parmesan on top is the 'green top canister' you buy at the store - I have one in the fridge and a couple in our 2-3 year storage.

 
This one is a jalapeno popper pizza - I used mayo with Ranch dressing mix powder sprinkled on for the base.  The last of the mozzarella cheese, real bacon crumbles from the deep freezer (bags you buy at Sam's or Costco or the grocery freeze for use whenever you need them or you could use imitation bacon bits from long term storage).  I topped with some cheddar - grated from a block I had in the deep freezer.  When the cheddar is completely gone I'll switch to the freeze dried in the #10 cans.  Jalapenos are from food storage - the glass jar of mild jalapenos you can buy anywhere and store forever in your fridge.

Mr. Husband is also taking leftovers to work for his lunch/dinner.

 

Homemade Pizza - under 40 minutes

It was late afternoon, super busy, The Littles underfoot and no plans yet for what I was going to make for dinner.
My 'daily bread' to the rescue!  

"My Daily Bread" is the bucket I keep in the refrigerator that I've placed 3 cups flour, 1-2 t sugar, 1/2 - 1 t yeast, 1 t salt and 1 1/2 - 2 c hot water.  I use this every day to make a new loaf of bread (or rolls, pizza, etc.)  As I pull it out each day to use it for bread or whatever, I immediately replace it with more, mix and put it back in the fridge.

• I pulled out the dough, and grabbed a pan. 
• Swirled a bit of olive oil from the pantry, and plopped about 3/4 of the daily bread dough into the pan. 
• Using my fingers to poke and press, flattened it out with dimples to cover the bottom of the pan. 
• Added some pizza sauce (homemade from the freezer, made from food storage items a week or two ago) and then topped with pepperoni slices from the freezer (when that is gone, will switch to the pepperoni bites I have in long term storage in a #10 can) and lastly, mozzarella. 

Oven was preheating to 425 degrees while I got out the bucket from the fridge, and pressed and poked the dough into the pan and then made the pizza.  Baked about 25-ish minutes at 425 or until golden brown. 

Pizza!

Using my same 'daily bread' bucket from the fridge, I decided at the last second to make pizzas for dinner last night. 

If you are brand new here, check on the side bar for the many mentions in the past 2 months of my 3/4 ingredient, artisan bread that I make everything out of now.  It's just 3 cups flour, 1/2 - 1 t yeast, a teaspoon salt and 1 or 2 t sugar, mixed in a bucket with 1 1/2 - 2 cups hot water, topped with a lid and put in the refrigerator to use within the next few days.  

The dough in the bucket is the perfect amount for 2 pizzas.  The first one was a typical pepperoni pizza, using pepperoni from the freezer, homemade pizza sauce (I posted about a couple weeks ago), mozzarella cheese from the freezer (getting low but not out yet!), and the last of the green olives in a jar in the fridge.  Topped it off with parmesan cheese also already in a container in the refrigerator.

The 2nd pizza, one of my favorites but improvised with what we had on hand... my Greek Feta Pizza.

I have 1 container of feta left in the freezer, and so I opted to use some on this as it's totally worth it.  When this is gone I'll switch to the food storage freeze dried feta cheese.

I've been posting about this pizza for literally about 15 years now!  If you've missed it, here is the original recipe, which I always improvise in one way or another.

Greek Feta Pizza

1/2 c mayonnaise
4 garlic cloves, minced
1 c crumbled feta cheese
1 - 12 inch pre-baked pizza crust, homemade crust
1/2 c oil packed sun dried tomatoes
olive oil (or oil from the sun dried tomatoes)
1/4 pitted Kalamata olives,, chopped or sliced
1 t dried oregano
2 cups baby spinach leaves, washed and dry
1/2 small red onion, sliced into rings

Heat oven to 450.  Mix the mayonnaise with garlic and 1/2 cup feta.  Spread this over your pizza crust or over 2 or 3 thick flour tortillas.  Top with tomatoes, olives and oregano.  Bake until heated through.  Toss the spinach and onion with about 1 tablespoon olive oil or if you have it - oil from the sun dried tomatoes.  Tops the pizza with the spinach mixture and the rest of the 1/2 cup feta.  Return to the oven for about 3 minutes.   Slice and serve!

Notes:
I used my 'daily bread' dough from the fridge for the crusts.
I like to mix about 1/2 cup homemade pizza sauce (from food storage items and posted recently) in with the mayonnaise and I don't use sun dried tomatoes (I don't like them and don't keep them in our pantry or food storage).

Unfortunately I found I'm completely out of frozen or fresh spinach.  I had the very end of a salad mix in the fridge, which I found about 4 spinach leaves in, so I pulled them out and used those. 

Lastly, I still have a bit of mozzarella in the freezer. 

 

Homemade Pizza Sauce

 

 

I mentioned in the previous post I used my homemade pizza sauce from the freezer.  I started to make our pizza sauce years ago and try to always have some on hand in the freezer.  I make a triple batch and scoop it into food sealer bags for future use.  I opened my last bag last night to make the pizza pull apart bread so today I wanted to hurry and get another triple batch made while I could (because a precocious 3 year old and grumpy 11 month old don't allow me to do even a smidgen of what I hope to get accomplished... I do things when I can.)

Today's pizza sauce is made from a variety of food storage items.  

The celery is from my 'long term' storage of #10 cans.
The diced tomatoes were from the 'short term' storage of 2-3 year foods. 
I only have a few fresh onions left from my last grocery shopping trip (November, 2023) so I decided to use dried minced onions today and save the fresh for other meals. 
The garlic... we love garlic in this family.  I only have about 3/4 cup of fresh garlic cloves left, which I have in the deep freezer.  I decided not to use them in this dish, but I didn't really want to use dried garlic granules as I like a fresher taste.  I remembered I had grabbed a large container of minced fresh garlic from Sam's Club on one of my last shopping trips - totally a random "I should put one of these away for future" purchases.  I CANNOT TELL YOU HOW HAPPY I AM THAT I DID THIS!   I got the garlic from our short term storage and was so glad to use it in this sauce, especially since I was using dehydrated onion and celery - at least the garlic would be fresh.

Last note:  In the future I may have to opt to use my long term tomato powder to make this but currently I have a decent stock of canned diced tomatoes in my 2-3 year short term storage so I'm using all the short term options I have before having to resort to the 10-30 year long term items.  To use the tomato powder, just add the water and salt to make it a 'sauce' and a 'paste' as needed in the recipe.  BETTER YET if you use the powder to make the tomato paste, but have fresh tomatoes from your garden or canned tomatoes to use for the 3 cups diced.

Here is one of my pizza sauce posts from 2014: https://www.housewifebarbie.com/2014/09/homemade-pizza-sauce.html

 

Pizza Sauce - triple batch

6 T Olive oil
6 T Butter (from my freezer but I have home pressure canned butter when I need it)
1 1/2 c chopped, yellow onion (I used dehydrated minced, rehydrated)
3/4 c chopped celery (I used long term food storage, rehydrated)
2 T fresh, minced garlic  (short term food storage but I will use powdered when my fresh is gone)
3 - 6 oz. can tomato paste, or use tomato powder from storage
3 c fresh, diced tomatoes or use diced, canned tomatoes or use powdered tomato from storage
1 T dried basil
1 T dried oregano
1 T fennel
1 1/2 t salt
3/4 t pepper
1 T honey or sugar

Cook the celery and onions in a bit of butter and olive oil in a hot pan til tender.  Add the garlic.  Cook about 1 minute so you don't burn the garlic.  Add the tomato paste and diced tomatoes.  Put into a food processor and pulse for a few seconds or use a stick blender.  You can skip this step if you don't care if your pizza sauce is smooth.  Put back in the pan and add the rest of the ingredients.  Simmer slowly for about 20-30 minutes.  Makes about 6 medium to large pizzas.  I scoop about a cup or two into food sealer bags and freeze them for future use.

 

 The celery is long term storage - bought in the Spring of 2012.  

I opted to use dried minced onion as well because in a sauce that simmers like this, I didn't want to 'waste' the few fresh onions I have yet.  Here is two small ramekins with hot water, rehydrating them a bit before I added to the sauce.  By the time the sauce simmers and is done, they are fully hydrated so it's not really important to hydrate them complete beforehand.  I just hydrated a little bit to get a visual estimation of how much I wanted to use to equal fresh.  I used about 1/2 cup minced onion and about 1/3 cup dried celery - then rehydrated.  I didn't use up all the onion though, and put some of it into a little Rubbermaid container in the refrigerator for a future meal.

The garlic I was SO THRILLED to realize I had bought on the spur-of-the-moment at Sam's Club a couple months ago 'just because' I thought I might want to put one into my 2-3 year short term storage.  I will switch to garlic granules once this is gone, assuming we are still doing 100% living on food storage and not buying anything from the store yet.

  The onion and celery in the butter and olive oil.....

 
One of the items I regularly picked up an 'extra' of at Sam's Club over the past few years is diced tomatoes, as they can be used in so, so, so many different foods.  This one, from our short term (2-3 year) food storage is marked with a Sharpie 2022.  This makes it easy for me to see at a glance which cans/boxes/jars I want to grab first to use up.  Use your oldest first!

Spices are relatively cheap and I would often pick up a couple extra on my regular shopping trips to Walmart or Sam's, etc.  All my spices are from my pantry and since I keep a well stocked pantry, generally speaking, I should be fine on spices for as long as we are doing the "100% food storage" living. 

 

Pull Apart Pizza Bread

 

One of the items I have in the refrigerator at all times over the past 6 weeks is a bucket with artisan bread dough.  I've posted the Artisan Bread recipe previously in 2019 (here).  The version I'm doing now is half the size though - I just throw 3 cups of flour in the food-safe bucket along with about 1/2-1 teaspoon yeast, a teaspoon or so of salt and sometimes throw in a teaspoon of sugar.  To this I add 1 1/2 - 2 cups hot water and stir.  I pop the top on and put it in the refrigerator to make a fresh loaf of artisan bread the next day.  (I'll post this soon... but back to the pizza bread...).

Today I pulled out the dough bucket and started to pull it apart into pieces.  To those little rounds of dough, I added 1 stick (1/2 cup) of butter mixed with about 6 cloves garlic, minced. 

I added a cup of homemade pizza sauce from the freezer, a handful of pepperoni (about a cup), a teaspoon of oregano and added about 1 1/2 cups shredded mozzarella cheese. 

Stirred to mix, let it raise for a bit while the oven preheated to 375.  I baked it for about 45 minutes, turned off the oven and left it for about 10 minutes before taking it out.  I let it sit for about 10 minutes before I dug into it.  Yum.  

(Note:  Use a bundt pan for easier baking of all pull-part breads, monkey bread, etc. as you don't have to worry about the center getting 'done' that way.  I was too lazy to get the bundt pan out of the tallest cupboard this time...).


Bread Dough - from scratch, pantry items
Pepperoni - freezer
Pizza Sauce - homemade (from freezer)
Oregano - cupboard
Mozzarella Cheese - (freezer)

 

 

Spinach, Feta and Kalmata Olive Keto Pizza: A review of King Arthur Low Carb Wheat Pizza Crust

 

I've posted various recipes for keto and low-carb pizza over the past 15 years or so, and although I really liked a couple of them, I had purchased the Keto Wheat Pizza Crust Mix by King Arthur, and had it in the pantry, so I thought I'd give it a try. 

It was very, very good. 

The recipe...  I've made this for so many years, I never actually use a recipe and just make it throwing together ingredients as I know I like.  It's been posted numerous times on An American Housewife, but here is one of them way back in September of 2011!   

NOTES:  I don't always pre-bake the crust first (although it's crispier and firmer if you do), and I top everything at once, including the spinach.  I don't like sun-dried tomatoes so I never use them; but it's delicious if you just add a couple tablespoons of pizza sauce smeared or dropped over the mayo/feta/garlic mixture.  Amounts can be changed if you want less or more garlic, feta, etc.  Play with it.  Make it your own.

Greek Pizza or Spinach, Feta and Kalamata Olive Pizza

1/2 c mayonnaise
4 garlic cloves, minced
1 c crumbled feta cheese
1 - 12 inch pre-baked pizza crust
1/2 c oil packed sun dried tomatoes
olive oil (or oil from the sun dried tomatoes)
1/4 pitted Kalamata olives,, chopped or sliced
1 t dried oregano
2 cups baby spinach leaves, washed and dry
1/2 small red onion, sliced into rings

Heat oven to 450.  Mix the mayonnaise with garlic and 1/2 cup feta.  Spread this over your pizza crust.  Top with tomatoes, olives and oregano.  Bake until heated through.  Toss the spinach and onion with about 1 tablespoon olive oil or if you have it - oil from the sun dried tomatoes.  Tops the pizza with the spinach mixture and the rest of the 1/2 cup feta.  Return to the oven for about 3 minutes.   Slice and serve!

My all time, classic, never fails bread dough recipe

I mentioned on Instagram, the homemade rolls I made last night and sent with a 'meal package' to a family member.  It's the recipe I've posted many, many times on HousewifeBarbie.com but am putting it here again since I just mentioned it again on my story.

It's a classic, basic recipe that you can play with a bit and it will turn out for you.  I replace some of the white flour with wheat, I add some chives, some garlic or Italian Seasoning.  Sometimes I use the basic recipe as a base for cinnamon rolls or pizza dough (although I like my actual pizza dough recipe better, I have used this one many times as it's just so easy to whip up).

You can make this in your bread machine, completely knead by hand or (as I often do) whip it up in my stand mixer with a bread dough hook.

Brushed with butter after they come out of the oven?  Soft, buttery and oh so good.
 

This particular cut and paste is from my posting in 2009.

 

Classic White Bread Dough 

• 12 oz. water 
• 1 1/2 t salt 
• 2 T butter 
• 4 c bread flour or all purpose flour 
• 2-3 T dry milk (I pour it in but never measure) 
• 2 T sugar 
• 1 3/4 t dry yeast (although I don't always measure this either as mine comes from a large jar). One package is 2 1/4 t though so leave about a teaspoon and it's about right. 

Machine:  Place into your bread machine in order listed (water, salt butter, flour, milk, sugar, yeast) unless of course your machine has a different order needed to achieve results (some make you do the dry first). 

I put them in this order in my KitchenAid mixer pulse it to mix for the first minute or so and then left it on the lowest level to knead for about 10 minutes.  Leave it to raise, punch it down, make into bread, rolls, buns, whatever; let it rise again and bake.

For bread it makes 2 loaves - bake about 25-30 minutes at 350.   Buns are usually about 25-27 minutes.

Reposting: Keto Sheetpan Pizza

 

 

I think this was posted back in the summer of 2021 but reposting again today because I plan to make it tonight and thought maybe it was time to re-share it again.  It's THAT good and THAT easy.  The part I hate is just the time it takes to mix up the almond flour and mozzarella dough.  Pure laziness on my part since it takes 5 minutes to mix.  Ha.  You make the dough, add in some sausage and Italian spice then press it into a large sheet pan and pre-bake a bit before topping with whatever the heck you want.

Keto Supreme Pizza

Use your favorite mozzarella keto dough
(typically 1 c mozzarella, 2 oz. cream cheese, 1 c almond flour, and 2 eggs but also add 1/4 c coconut flour and 1/4 c parmesan to it). 
Mix in about 1 cup Italian sausage, uncooked
1 1/2 t oregano or Italian seasoning

Toppings:  Use what you like - mix and match to your preference
                    1 T avocado or olive oil    
                    1 onion, sliced
                    1/2 green bell pepper, diced
                    Fresh garlic
                    Pepperoni
                    Mushrooms
                    Black olives/green olives
                    3/4 c low sugar/low carb/keto pizza sauce
                    Mozzarella Cheese and Cheddar Cheese

Mix your mozzarella dough and the sausage, and press into a greased sheet pan about 10X12 or 9X13.  Bake 15 minutes at 375.  Saute' the onions and green peppers in the olive until they are beginning to soften.  Take off the heat and add the garlic.  Stir.

Remove crust from oven and top with the pizza sauce, then the toppings - ending with the cheeses.  Bake again until the cheese is melted and it's starting to turn golden (about 25 minutes or so).

 

  

Pressing it into the sheet pan....

  

Softening the onions and peppers a bit

Topping with onions, peppers, garlic, pepperoni....

Out of the oven.... piping hot

 

Literally took this photo quickly right before eating it!

 

Keto Supreme Pizza (sausage, pepperoni and more)

 

My husband won't typically eat pizza if it has sausage on it, but he loves this one - with the exact same sausage in it.  He would be content if I just always made him a pepperoni and mushroom pizza - I like all different toppings or kinds of pizza depending on what mood I'm in and what sounds good.   He hates onions and will pick them out and off anything I make, while I love onions - but again - he eats them on this particular pizza!  Go figure?  The only thing I can figure out (because his brain works this way...) is that by making the supreme pizza into a 'sheet pan' style instead of a round pizza crust style, he doesn't view it the same.  He loves this pizza - onions, sausage and all.

The dough is just another version of the typical keto mozzarella dough, but it works for everything and tastes great so....

Keto Supreme Pizza

Use your favorite mozzarella keto dough
(typically 1 c mozzarella, 2 oz. cream cheese, 1 c almond flour, and 2 eggs but also add 1/4 c coconut flour and 1/4 c parmesan to it). 
Mix in about 1 cup Italian sausage, uncooked
1 1/2 t oregano or Italian seasoning

Toppings:  Use what you like - mix and match to your preference
                    1 T avocado or olive oil    
                    1 onion, sliced
                    1/2 green bell pepper, diced
                    Fresh garlic
                    Pepperoni
                    Mushrooms
                    Black olives/green olives
                    3/4 c low sugar/low carb/keto pizza sauce
                    Mozzarella Cheese and Cheddar Cheese

Mix your mozzarella dough and the sausage, and press into a greased sheet pan about 10X12 or 9X13.  Bake 15 minutes at 375.  Saute' the onions and green peppers in the olive until they are beginning to soften.  Take off the heat and add the garlic.  Stir.

Remove crust from oven and top with the pizza sauce, then the toppings - ending with the cheeses.  Bake again until the cheese is melted and it's starting to turn golden (about 25 minutes or so).

 

  

Pressing it into the sheet pan....

  

Softening the onions and peppers a bit

Topping with onions, peppers, garlic, pepperoni....

Out of the oven.... piping hot

 

Literally took this photo quickly right before eating it!

 

Flashback Recipe: My favorite Greek Style Pizza (Spinach, feta, kalamata olives... and made low carb by using my 'fathead' keto dough)

I like to go 'back' to my post history and see what I was posting on a certain day in any given year.  This morning I was looking at May 2011 and saw one I've posted many, many times....  it's one of my favorite kinds of pizzas.

I'm thinking I may make it tonight but will use a keto 'fathead' dough instead of the regular crust, to keep the carbs down. 

Greek Style Pizza

Prepare basic pizza dough or a keto version if you are low carb. Preheat oven to 450 degrees.

1/2 c mayonnaise
4 garlic cloves, minced
1 c crumbled feta cheese
1 12 inch pre baked crust
1/2 c oil packed sun dried tomatoes, coarsely chopped plus 1 T of the oil
1/4 c pitted Kalamata Olives, chopped
1 t dried oregano
2 c baby spinach leaves
1/2 small red onion, halved and thinly sliced

Preheat oven to 450. Mix mayonnaise, garlic and 1/2 c feta in bowl. Place pizza crust on cookie sheet and spread the mayonnaise mixture over. Top with tomatoes, olives and oregano. Bake 10 minutes. Toss spinach and onion with 1 T tomato oil. Top the hot pizza with this mixture and the remaining feta. Return to oven, bake 2-3 minutes longer. Cut and serve.

(I don't like sun dried tomatoes so unless I know others are here for dinner who like them, I leave those off!  I also just put all the toppings on at once - even the spinach and onion - and bake it all at the same time.)

Homestyle Pizza Dough

 

 

Recipe trials... they never end.  Not for me they don't.  Even if I have a recipe I know we love.  A go-to recipe that I make for years... that doesn't mean I'll never try a similar new recipe in the future to see if we might like it better, or perhaps our tastes have changed over the years and we find we like a different recipe better.  

I have a pizza crust recipe I love.  I've made it for 20 years.  I've posted it here numerous times.

At this point in our lives, we typically eat keto or low carb but sometimes we just want a real, traditional flour-based awesome pizza crust.  Last weekend I decided although I love my go-to crust of the last 20 years, I'd go ahead and try a new one just to check and make sure I still love my go-to crust of the last 20 years.

And I do.

This one is fine... it's good. Interestingly enough, it doesn't use dry milk like my go-to recipe does, but it tastes almost exactly like the one I usually make which does use powdered milk.

I made two pizzas last weekend; One regular pepperoni (my husbands favorite) and one a Greek Style with feta, kalamata olives, garlic and spinach.  If you follow me on Instagram I'm sure you saw them on my story.

 

Pizza Dough

2 1/4 t dry active yeast
1 t sugar
1 1/4 c warm (not hot) water
dash of salt
3+ c bread flour or all purpose flour
2 T olive oil

Mix the yeast, sugar and water together in a small bowl and let it foam for a couple minutes while you mix the flour and salt together in a large mixing bowl of a stand mixer like KitchenAid.  Add the water/yeast mixture and the olive oil.
Stir with the bread dough hook slowly until it starts to mix and then up to a slow-medium. Let it knead for about 5 minutes.  Rub your hands with oil and remove the dough ball from the bowl - it will be a bit sticky.  Cover it with a thin layer of oil and place into a sprayed/oiled bowl and place in a warm area to raise to double size.
Preheat your oven to 500 degrees.  Heat your pizza stone in the oven while it's preheating.
Separate your dough into 2 or 3 (depending on how many you want and how thick the crust).
Sprinkle flour on parchment paper and form your dough into a circle, pressing or rolling it out as thick and large as you wish.
Now you can bake your pizza on the pizza stone by removing it, tossing on some cornmeal so the dough doesn't stick, and carefully transferring your dough to the hot stone and quickly adding the cheese and toppings and sauce you want or you can transfer the dough to the stone still on parchment and bake it that way.  Up to you.  Either way, make your pizza, bake it for about 20 minutes and check for doneness in the center. 

 

 

 

 

 

 

 

#WhatsForDinner? Low Carb Bacon and Jalapeno Pizza! Oh, and (yawn) pepperoni and green olive pizza too.

Although I've got a number of low carb pizza crust recipes on this site (keep in mind this site goes back to 2006 or so and we've been low carbing since 2003 so yeah... a lot of recipes) the one I've been making since last year so far is our favorite. I don't make it exactly, precisely every time but the basic idea is there and I'm pretty happy with it. It's a version of the popular fat head dough, but everyone has their own little tweaks.

I don't care for coconut flour and I can taste it in foods made with it, even if it uses very little.  So, although I use it once in a while, mostly I do not. But I usually use psyllium husk powder and an egg in mine, along with some whey protein powder. 


Pizza

1 1/2 c almond flour
1 T baking powder
1/4 t salt
1/4 c unflavored, zero carb, zero sugar whey protein powder (isopure)
1 t psyllium husk powder
1 egg
1 1/2 c mozzarella cheese

Toppings of your choice

The photo above uses;
6 oz cream cheese, softened
1 c mozzarella cheese, shredded
1/2 c Mexican blend cheese (cheddar and others blended, or use just cheddar)
diced jalapeno
bacon crumbles - real, cooked bacon, crumbled

Preheat your oven.  400 ish.  I use a pizza stone - kept in the oven so it gets hot when your oven does.

Place the dry ingredients in the bowl of a food processor and pulse to blend.  Add the egg and pulse to blend just a few times until it's a bit crumbly.  In a bowl, place the mozzarella cheese and microwave until it just starts to melt.  Add this to the food processor bowl and pulse a few times, but stop as soon as it comes together to form a dough.

Divide into 2 pizza crusts.  Roll each between two pieces of parchment.  Slide the pizza still on parchment, into the hot oven on the pizza stone.  Bake until it's golden - about 8 minutes.  Remove.  Bake the 2nd the same way.  While the second one is baking, top the first one with your favorite ingredients.  If you are making the jalapeno bacon version in my photo, just spread the cream cheese on the crust, top with the other cheeses, crumbled real bacon pieces and diced jalapeno (I use store bought in a jar as I have those on hand always). 

Take the 2nd pizza out and put the first back in to cook for 5-8 minutes more until it's golden and melty on top.  While it's baking, top your second pizza (today our second was pepperoni and green olive - my husbands favorite).  Remove the first, pop in the second for 5-8 minutes.

__________________________

Another 'note' is that sometimes for a more crisp crust, I remove it from the oven after the first bake, and then flip it over so when I put the toppings on, I'm putting them on the underside.   I also place mine in cardboard pizza boxes.

Cheesy Stuffed Deep Dish Garlic Bread - omemade Pizza Dough Recipe Included)

Pizza Dough

1 pkg. (2 1/4 t) dry active yeast
1 T sugar
1/2 t salt
1/4 c dry powdered milk
1 1/3 c warm water

Put into the bowl of a mixer or mix by hand, blend briefly. Wait 2 minutes for the yeast to start to foam.

Add:

2 T oil of choice (olive, canola, etc)
4 c flour

Knead in a Kitchen Aid style (heavy duty) mixer 5 minutes or knead 10 minutes by hand. Let rest 10 minutes.  (Add a little more flour if your dough is really wet and sticky or add a bit more oil if it's too dry.)

Depending on the thickness of the pizza you like - but this generally will make 3 pizzas. Roll out either on parchment, press in a pizza pan, make stuffed crust, pizza bites, garlic breadsticks... whatever you wish.  I've baked them immediately and I've also let them raise up to 1 1/2 hours before baking.  You can top them with whatever you wish - and top either before or after letting it raise. It's just a very easy, versatile dough.  Bake at 420 approximately 16-25 minutes depending the size of your pan and how many toppings you have on it. Bake until golden brown.

For the stuffed crust garlic bread in the photo at the top of this post, I used a portion of the dough and made a pepperoni pizza for my husband with the rest.

*Pizza Dough
*Butter
*Mozzarella Sticks
*Fresh minced garlic
*Garlic Salt
*Shredded mozzarella, a little parmesan and/or a bit of other cheeses that you like

Roll and press out your dough on parchment paper or the counter into a large circle.  You can make this in a deep dish pan like I did this particular time, or you can make this in a regular pizza pan or even on a stone.  

Roll your circle (or rectangle if you have a rectangle shaped pan or stone) about 2 inche larger than the pan you want to use.  Transfer the dough or parchment to your baking stone or pan, laying the excess dough over the edges if need be.

Unwrap enough mozzarella cheese sticks to lay around the perimeter of your dough.  Usually about 8 or 9 but it depends on the size you are making.  Now grab the edge of the dough and fold over the cheese sticks, pressing to seal.

Either spread soft butter or drizzle melted butter over the inside of your crust.  Use as much or little as you wish.  Top with mozzarella and parmesan, sprinkle as heavy or light as your tastes determine to be 'yummy' with fresh garlic and a little garlic salt to help bring out the flavor of the fresh garlic.  Bake in the oven as you would a pizza or breadsticks until it's golden brown and the crust is crisp.  About 25-35 minutes at 425 usually works for me but deep dishes can take longer than a thin, flat version of this recipe which might be done in 15 or 17 minutes. 

The best pizza dough recipe! I've been using this one for 20 years and make all sorts of pizza items with it

Pizza Dough

1 pkg. (2 1/4 t) dry active yeast
1 T sugar
1/2 t salt
1/4 c dry powdered milk
1 1/3 c warm water

Put into the bowl of a mixer or mix by hand, blend briefly. Wait 2 minutes for the yeast to start to foam.

Add:

2 T oil of choice (olive, canola, etc)
4 c flour

Knead in a Kitchen Aid style (heavy duty) mixer 5 minutes or knead 10 minutes by hand. Let rest 10 minutes.  (Add a little more flour if your dough is really wet and sticky or add a bit more oil if it's too dry.)

Depending on the thickness of the pizza you like - but this generally will make 3 pizzas. Roll out either on parchment, press in a pizza pan, make stuffed crust, pizza bites, garlic breadsticks... whatever you wish.  I've baked them immediately and I've also let them raise up to 1 1/2 hours before baking.  You can top them with whatever you wish - and top either before or after letting it raise. It's just a very easy, versatile dough.  Bake at 420 approximately 16-25 minutes depending the size of your pan and how many toppings you have on it. Bake until golden brown.

--------------------------------

I've posted my pizza recipes on An American Housewife before - numerous times, which you can search for using the labels in the right sidebar or the search engine.  But quickly, here is an idea for the chicken, bacon and ranch version you see on this post. 

Amounts are relative, and use or don't use ingredients as you like.  Don't like tomatoes?  Don't use them.

1  c ranch dressing
2 garlic cloves, minced
1 c chicken, cooked and diced
1/2 medium onion, chopped or sliced
4 oz. mushrooms, sliced
8 slices bacon, cooked and crumbled (or use store bought REAL bacon pieces, like hormel)
1 tomato, sliced or diced
2 c cheese, a mixture of provolone and mozzarella is nice


*Notes
I use homemade ranch dressing but obviously store bought is fine.  I like to make this when I have a little bit of leftover chicken but not enough to do anything with really.  I used green onions and no tomatoes on the pizza you see in the top photo of this post.

You can dice your bacon up before cooking, or cook and crumble it.  You can also use the store bought "real" bacon pieces.  We always keep a container of bacon grease handy to cook with so if I don't want to take the time to cook bacon strips, I just heat a little bacon grease in a pan, add some Real Hormel bacon pieces and briefly heat/fry them in the pan to use on the pizza.

The best low carb pizza crust recipe so far! (Option: Using Arise 8000)

Arise 8000 is a clean label wheat protein isolate that is prepared by removing starch from wheat flour and carefully drying the remaining high protein fraction to retain the native viscoelastic properties.  It's highly effective in applications where strength, elasticity, exceptional functionality and high protein content are required.  Arise 8000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.

Wheat Protein Isolate 5000 is a highly functional wheat protein isolate containing 90% protein that delivers extensible, film-forming properties and moisture management control to bread and other bakery products. In low-carbohydrate, high-protein applications, Wheat Protein Isolate 5000 is essential to the development of bakery products that maintain texture and flavor profiles similar to traditional bakery items.

The company that makes them (MGP) makes more in this line but personally I have only bought the 5000 and 8000 - and I buy mine online from Netrition.

I think you can probably make this crust just fine without the Arise 8000 or resistant wheat starch.  But this is the amounts I used when I made it twice so it's the recipe I've stuck with!

*Note- This does not reheat well nor reheat after freezing either.  The crust doesn't crisp back up easily again and it's rather... floppy.  


Low Carb Pizza Crust

Dry Mix:
1 1/4 c almond flour
1 scoop Nature's Best IsoPure unflavored whey protein powder
1 T LifeSource Foods Wheat Protein Isolate 8000
1 T LifeSource Foods Resistant Wheat Starch 75
1/2 t baking powder
1/2 t granulated sweetener
1/4 t yeast (this is for flavor, not rising)
3/4 t basil
1/2 t oregano
1/2 t crushed red pepper flakes
1/4 garlic powder
1/2 c shredded or grated parmesan cheese

Wet Mix:
1 egg
1/4 c water
1 t apple cider vinegar
1 T olive oil

Preheat your oven to 375 and leave your baking stone in the oven to preheat as well.
Add the wet to the dry and combine with a spatula or wooden spoon until mixed.  If the dough is too sticky, add a bit more resistant wheat starch or wheat protein isolate.  Divide the dough into 2 pieces;  this makes 2 thin crusts.  Roll circles out between parchment paper.  Leaving the pizza on the parchment, bake at 375 for 15 minutes or until golden on the edges and 'crisp'.  Remove and top with your toppings, return to the oven to bake until your cheese is melted and starting to turn golden.

#WHATSFORDINNER? Tonight was homemade pizzas

Homemade Pizza Dough divided into 4 parts.
2 were froze for future meals, two were made into dinner tonight!

Creamy Garlic Alfredo Pizza with spinach, bacon, ricotta and mozzarella  (I planned to use artichoke hearts and chicken as well but I didn't have leftover grilled chicken ready and waiting and I am apparently out of artichoke hearts.) 

Aww, of course I made classic pepperoni!  Mr. Husband's 'go to' favorite.

Other pizza's on An American Housewife (there are a tons since I've been blogging since 2006, but here are a couple to get you started!)

Greek Feta and Spinach Pizza
Homemade Taco Pizza
Creamy Garlic Alfredo Chicken Pizza